Today Cherry Murphy of Cherry Cakes leaves us with her last how-to, after an inspired month of expert cake-decorating tips!
Cherry’s charming meringue decorations are certainly an enhancement on ‘the icing-on the cake’ (though she also gave us a brilliant recipe for Italian buttercream icing earlier this month, too!).
Be sure to revisit Cherry’s past four recipes when next in need of some celebration baking inspiration!
Cherry Murphy of Cherry Cakes making her amazing meringues. Props from left to right: Rectangle plates by Minami, Joseph Joseph Nest Set blue bowl, and purple measuring cup from Make Designed Objects. Photo – Eve Wilson. Styling Lucy Feagins / The Design Files. Styling Assistant – Nat Turnbull.
The most charming cake toppers EVER. From left to right: Joseph Joseph Nest Set from Make Designed Objects, rectangle plate by Minami, and flat plate by Robert Gordon. Photo – Eve Wilson. Styling Lucy Feagins / The Design Files. Styling Assistant – Nat Turnbull.
They’re surprisingly easy to create! Joseph Joseph Nest Set from Make Designed Objects and rectangle plate by Minami. Photo – Eve Wilson. Styling Lucy Feagins / The Design Files. Styling Assistant – Nat Turnbull.
Cherry uses Americolour food gel. Flat plate by Robert Gordon. Photo – Eve Wilson. Styling Lucy Feagins / The Design Files. Styling Assistant – Nat Turnbull.
The meringue’s work on cakes of any size. Rectangle plate by Minami, flat plate by Robert Gordon, and Bendo Cool cake-drying rack from Make Designed Objects. Photo – Eve Wilson. Styling Lucy Feagins / The Design Files. Styling Assistant – Nat Turnbull.
These tiny meringues are one of my favourite ways to decorate mini cakes and cupcakes.
They add a fun splash of colour and taste pretty yummy too! The best thing about them, though, is that they are a really easy way to make a big impact!
I use Americolour food gel for the stripy colouring on these, which comes in a wide range of colours and can be purchased online or from any good cake supply store.
Piping bag
Round piping nozzle
Small paint brush
Baking try lined with greaseproof paper
Stand mixer attacked with a whisk attachment
Spatula
2 egg whites
1⁄2 cup caster sugar
Americolour food gel
1. Preheat the oven to 120 degrees.
2. Place a round nozzle inside a piping bag.
3. Dip a small food safe paintbrush into the food gel, and use it to paint stripes on the inside of the piping bag. I usually paint three to four long stripes starting at the nozzle going up to top of the bag.
4. Place the egg whites in the stand mixer and begin to beat on medium speed until they begin to look foamy. Little by little, very slowly add the caster sugar.
5. When about half the sugar is added, turn the mixer to high and continue to slowly add remaining sugar. Leave the mixer running for about a minute after all the sugar is added.
6. Transfer the mix into the piping bag.
7. Pipe small domes onto a tray lined with greaseproof paper.
8. Reduce oven temperature to 90 degrees and bake for an hour-and-a-half.
9. Turn the oven off while leaving the meringues inside to cool completely.
